Multiseed Bread
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 229 kcal | 11% |
| Fat | 6.9 g | 10% |
| of which saturates | 0.61 g | 3% |
| Carbohydrate | 40.9 g | 16% |
| of which sugars | 3.7 g | 4% |
| Fibre | 6.2 g | — |
| Protein | 8.4 g | 17% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water. Sunflower Seeds (7%), Brown Linseed (4.0%), Wheat Gluten, Oats, Rye Flour, Pumpkin Seed (2.0%), Yeast. Fermented Wheat Flour (Wheat Flour, Malted Wheat Flour, Water, Starter Culture), Wheat Bran, Salt, Sugar, Caramelised Sugar, Poppy Seed (0.5%), Quinoa (0.5%). Flour Treatment Agent: Ascorbic Acid.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
67% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “White breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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